Turmeric prawns recipe

  • Serves 4
  • 30 mins to prepare and 10 mins to cook
  • 188 calories / serving
  • Healthy
Text
Print
Rate
Rate
Binder
Add this recipe to your binder.
Add
Turmeric Prawns HERO

Buy the freshest prawns you can find. I like them on the large side as there is more bite in them. Leave shells on to keep in the juices but slit shells at the top so that you can devein prawns, if necessary, and also to allow the spices to penetrate. Leave whiskers flowing for they add to the final presentation.

Rub ground turmeric, salt and 1tbsp oil into prawns. Allow them to sit in the marinade for 30 minutes, covered, in the refrigerator.

Heat oil for frying in a wok. When smoking, add prawns, a few at a time, to allow them to sear and brown properly. (This step is important, as a wok that is not hot enough will cause the prawns to steam rather than fry.)

When golden, remove from wok. Serve immediately with wedges of lime on the side, if desired.

Note

A member of the ginger family, the turmeric root is knobbly like ordinary ginger and it has an almost pungent, acrid taste that softens after cooking.

 

HomeCooked CoverRecipe from Home Cooked: Modern Asian Recipes, By Sylvia Tan, Published by Marshall Cavendish International.

  • Ingredients

  • 500–600g large prawns (shrimps)
  • 1tsp ground turmeric
  • 1tbsp salt
  • 1tbsp vegetable oil + 125ml for frying
  • 1 lime (optional), cut into wedges
  • Energy 785kj 188kcal 9%
  • Fat 9g 13%
  • Saturates 1g 6%
  • Sugars 0g 0%
  • Salt 4g 66%

of the reference intake
Carbohydrate 0g Protein 26.4g Fibre 0.2g

Convert

You may also like

Text the ingredients

Please enter a valid UK or Ireland mobile phone number

Terms of Use. We will send you a text containing the list of ingredients for this recipe and a link to access the method. This will not cost you anything. If a message is undelivered we will only attempt to resend for up to 24 hours. This service involves no registration or subscription.